No-Bake Monster Cookie Oat Cups with Peanut Butter & M&Ms

These monster cookie oat cups are a simple, no-bake dessert the whole family will enjoy. They come together quickly, store well in the freezer, and are perfect to make in a large batch for snacks or lunchboxes.

Let’s Make a No Bake Dessert!

These monster cookie oat cups are a tasty addition to any no-bake dessert lineup. If you enjoy no-bake cups, try making them alongside other favorites like PB&J quinoa cups or peanut butter oat cups for variety.

Ingredients for Monster Cookie Oat Cups

These no-bake cups are assembled in three layers so each bite has a little bit of everything: oats, chocolate, and peanut butter with candy pieces on top.

Oat Layer

• 2 cups quick-cooking oats
• 1/2 cup honey
• 1/3 cup all-natural creamy peanut butter
• 1/3 cup mini chocolate chips
• Optional: 1–2 teaspoons water (only if mixture seems too dry)

Chocolate Layer

• 6 oz dark chocolate, chopped
• 2 teaspoons coconut oil

Peanut Butter Layer

• 1/2 cup all-natural creamy peanut butter
• 1 teaspoon coconut oil
• 1/4 cup mini M&M’s
• 2 tablespoons mini chocolate chips

How to Make Monster Cookie Oat Cups

Make the oat layer

In a bowl, combine the quick-cooking oats, honey, 1/3 cup peanut butter, and 1/3 cup mini chocolate chips. Stir until everything is evenly mixed. If the mixture feels too dry, add 1–2 teaspoons of water. Scoop about 2 tablespoons of the oat mixture into the bottom of each muffin cup and press firmly to form a compact base.

Mix the chocolate layer

Place the chopped dark chocolate and 2 teaspoons coconut oil in a microwave-safe bowl. Heat in 20-second increments, stirring between each interval, until smooth and melted. Spoon roughly 2 teaspoons of melted chocolate over each oat base, then gently swirl the pan to help the chocolate spread. Freeze the pan for 5 minutes to help the chocolate set.

Make the peanut butter layer

In a separate microwave-safe bowl, microwave 1/2 cup peanut butter with 1 teaspoon coconut oil for about 15 seconds until pourable; stir until smooth. Add about 2 teaspoons of this peanut butter mixture on top of each chocolate layer and swirl again to even it out. Finish by sprinkling mini M&M’s and the remaining mini chocolate chips over each cup.

Let set in the freezer

Place the muffin tin in the freezer for at least 30 minutes to an hour so the layers firm up. Once set, pop the oat cups out of the pan and store them in a freezer bag. Keep them frozen and pull one out when you want a quick treat.

Variations

• Swap the nut butter: Use almond or cashew butter if you can’t have peanuts.
• Add an extract: A splash of vanilla or almond extract in the oat base adds depth.
• Try different chips: Swap mini chocolate chips for mini peanut-butter chips, butterscotch, or white chocolate.
• Use dried or freeze-dried fruit: Replace mini M&M’s with dried strawberries, raisins, or freeze-dried blueberries for a different flavor and texture.

Can I use a full-size muffin tin instead?

Yes. Using a standard muffin tin will produce fewer cups, but each one will be larger and equally delicious.

Is this recipe gluten free?

The ingredients listed are naturally gluten-free, but always check product labels to ensure they were produced in a certified gluten-free facility if you need strict gluten-free verification.

Is this dessert healthy?

These oat cups include whole grains and use honey and all-natural peanut butter, making them a relatively nutritious dessert option. They are still a treat, so enjoy in moderation.

Storage

Store the oat cups in the freezer. At room temperature they can become soft and lose structure, so freezing preserves texture and flavor.